Home > Recipes > Shellfish > Lobster & Scallop Terrine w/ Blueberry Beurre Blanc

Lobster & Scallop Terrine w/ Blueberry Beurre Blanc




Chef Chris McAdams, hailing from the picturesque coastal region of New Brunswick. Canada has unveiled a culinary masterpiece that will undoubtedly tantalize the taste buds of even the most discerning gourmands. This gastronomic delight, known as the Lobster & Scallop Terrine. Is a testament to Chef McAdams’ culinary prowess and his unwavering commitment to pushing the boundaries of flavor.

In Episode 1 of “Off the Beaten Palate,” Chef McAdams introduces us to this rich and indulgent lobster recipe. Subsequently, this dish is not for the faint of heart. Furthermore, it’s reserved for those with an adventurous spirit and an insatiable love for decadence. Notably, the Lobster & Scallop Terrine is an exquisite fusion of the ocean’s finest treasures, expertly crafted to showcase the exquisite flavors of lobster and scallops.

Additionally, the Lobster & Scallop Terrine is a culinary symphony, where Chef McAdams orchestrates the delicate sweetness of lobster with the succulent tenderness of scallops, creating a harmonious melody of tastes and textures. This dish is a testament to his commitment to using the freshest. Locally sourced ingredients, as New Brunswick’s pristine waters offer some of the world’s finest seafood.

Additionally, the Lobster & Scallop Terrine is a more advanced recipe, requiring a deft hand and a discerning palate. Chef McAdams takes you on a culinary journey that transcends the ordinary.
Additionally, the layers of flavor and the artful presentation of this dish are a reflection of Chef McAdams’ dedication to his craft, inviting you to savor each bite as a sensory experience.

In a world where culinary exploration knows no bounds, Chef Chris McAdams’ Lobster & Scallop Terrine stands as a testament to the infinite possibilities of gourmet cuisine. It’s a dish that elevates dining to an art form and beckons those who dare to embrace the extraordinary. For those willing to embark on this epicurean adventure. Promises a culinary experience like no other, where decadence reigns supreme and every bite is a revelation.

Lobster with blueberry beurre blanc sauce
Lobster with blueberry beurre blanc sauce

Lobster & Scallop Terrine w/ Blueberry Beurre Blanc

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Brunch, Main Course
Cuisine American, North American
Servings 1
Calories 1160 kcal


  • 20 10-20 Scallops
  • 1-1/2 lb Cooked Lobster
  • 1/2 cup Cream
  • 1/2 oz Pernod
  • 2 Russet Potatoes (Medium)
  • 1 pinch Salt & Pepper (to taste)


  • Preheat oven to 350 degrees.
  • Remove lobster from the shell and save the claws for garnish.
  • The knuckles and tail chop to a semi course size about ½ inch square.
  • Boil potatoes gently with the skin removed until just about finished.
  • Slice the potato in ½ inch slices full length of the potato and hold. In a food processor put the fully thawed scallops, cream, Pernod and puree.
  • Salt and pepper to taste.
  • In a small loaf pan, line with plastic cooking wrap from the bottom to the top making sure the edges of the wrap are overlapping the loaf pan and that most creases are smoothed out.  Set aside. (pan should be about 7 inches long, 3 inches wide and 4 inches deep or close to that).
  • Start the scallop puree by using a rubber spatula and scoop in a layer on the bottom.
  • Loosely sprinkle in some cooked lobster.
  • Another layer of scallop mousse then a small amount of potato.
  • Repeat these steps until all ingredients are used up or terrine is filled to the top.
  • *In the oven bake at 350 degrees in a water bath( half way up the loaf pan) for 40 minutes and test with a skewer for doneness.
  • Remove and let stand for 5-7 minutes.
  • Place in the refrigerator until chilled.
  • Remove from the loaf pan and remove the plastic cooking wrap.
  • Slice and serve.  Garnish with Lobster claw or with a bed of greens.


Calories: 1160kcal | Carbohydrates: 90g | Protein: 86g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 495mg | Sodium: 2228mg | Potassium: 2958mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1772IU | Vitamin C: 25mg | Calcium: 342mg | Iron: 6mg




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating